Skillet Steak with Mushroom Sauce

Rub 1/4 tsp (1 ml) each salt and pepper over both sides of steak. In large skillet, melt half the butter over high heat; brown steak on both sides, about 2 min per side. Transfer to plate.

Reduce heat to medium-high; add remaining butter to skillet. Cook onion, mushrooms and thyme, stirring for 10 min or until liquid is released and mushrooms are starting to brown. Add flour, cook, stirring for 1 min.

Gradually stir in beef stock, milk and horseradish. Reduce heat and simmer, stirring for 5 min or until sauce is thickened. Return steak and any accumulated juices to pan; simmer for 5 min or until steak is desired doneness. Let steak rest for 5 min. Season sauce with more salt and pepper to taste. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.

If a 3/4 inch (2 cm) thick sirloin steak is not available, decrease simmering time for a thinner steak and increase time for a thicker steak. It is important not to change the browning time, since this contributes flavour.

For the Adventurous: Substitute boneless rib steak or tenderloin medallions for the sirloin. Soak and drain 1/2 oz (15 g) dried porcini mushrooms. Add with regular mushrooms. Add 1/4 cup (50 mL) dry sherry to skillet after cooking mushrooms; simmer until almost evaporated before adding flour.

Healthy Eating Tip: Time to Round Up - Enjoy this recipe with a whole wheat roll and cold glass of milk to get all 4 food groups.